November 24, 2009

Certain dishes are worthy of making and eating again and again, and they certainly shouldn't be reserved only for special occasions.

Squash casserole (or its first cousin, sweet potato casserole) is one of those dishes.
Yes, I made it last Thanksgiving. Yes, I made it several other times throughout the year. Each time it morphed a little bit more, and I must say, it's come a long way. For our shindig at work this Thanksgiving, I made a denser version and enhanced the streusel topping enhanced with coconut and pecans.

The very best part. No debate. The end.

Acorn squash was what I had on hand for this, and since it's a good bit more watery than butternut, I added some breadcrumbs into the mix. Heaven forbid I end up with a soupy casserole, am I right? I mean, what if it ruined the topping? We certainly can't have that.

Preheat oven to 350F. Combine all the casserole ingredients, beating well. Pour into a lightly greased 2-quart casserole dish.
Combine the dry topping ingredients. Cut in the butter with two knives or a pastry cutter until the mixture becomes crumbly. Sprinkle on top of the squash and bake for 1 hour or until the topping is browned and the center is set.

I've never made squash casserole with acorn, always butternut, but why not! Acorn squash is so delicious and with this awsome streusel topping I could eat the whole pan- forget the turkey and give me the squash and tators any day!I shall try your version here next time I'm craving squash, (which is often). :)

I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

Cheers,Melissa

melissa@foodista.comEditor and Community DeveloperFoodista.com -- The Cooking Encyclopedia Everyone Can Edit